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Poached Cobia Fillet

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Recipe

 

Yield

3 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 each cobia fillets
*
3 each lemons
juice only
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1 each bay leaves
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½ pound butter
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1 tablespoon all-purpose flour
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2 each egg yolks
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½ pint cream
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½ cup wine
dry white
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
2 each cobia fillets
*
3 each lemons
juice only
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1 each bay leaves
* Camera
226.8 g butter
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15 ml all-purpose flour
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2 each egg yolks
* Camera
237 ml cream
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118 ml wine
dry white
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1 x salt and black pepper
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Directions

Marinate fillets.

Sprinkle well with salt and coarse black pepper.

Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan.

Cover with water and poach for 5 minutes.

Strain water from fish; save.

Melt butter, carefully mixing in flour until the hole thing is smooth and golden.

Add strained fish stock. Boil for 15 minutes and strain the sauce.

Season to taste with white wine and lemon juice.

Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks.

Remove toothpicks from fillets and cover with sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 57696% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 438mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 38% Vitamin C 74%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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